Nectarine and berry crumbles
3 medium, pitted and chopped
Freshly squeezed orange juice
2 teaspoons, level
2 tablespoons, cold
Plain White Flour
Low Fat Spread
- Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Arrange four individual heatproof glasses or ramekin dishes on a baking sheet.
- Put the nectarines and orange juice in a saucepan. Heat and simmer gently for 3-4 minutes until the fruit is soft, but not mushy. Add the blended cornflour and stir until thickened. Remove from the heat and gently stir in the blackberries and raspberries. Add sweetener, according to taste. Spoon the mixture into the dishes.
- To make the crumble, put the flour and salt into a mixing bowl and rub in the low fat spread with your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar, then sprinkle the mixture evenly over the fruit.
- Bake for 20 minutes, until lightly browned on the surface.